Roasted Root Vegetables with Rosemary

By Food.com (266,971 recipes)
Roasted Root Vegetables with Rosemary

Description

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Ingredients

  • 1 lb carrot, peeled,cut into 1-inch pieces
  • 1 lb celery root, peeled,cut into 1-inch pieces
  • 1 lb parsnip, peeled,cut into 1-inch pieces
  • 1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
  • 1 lb rutabaga, peeled,cut into 1-inch pieces
  • 1/2 cup olive oil
  • 10 cloves garlic, peeled
  • 2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
  • 2 onions, cut into 1-inch pieces
  • 2 tablespoons chopped fresh rosemary
  • vegetable oil cooking spray

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (363 g)

Instructions

Read the preparation instructions at Food.com


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